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Purchased an Edge Pro Apex Chosera set from you a few months back. Great product. I put edges on friends knives and they are amazed at the mirror that a 10k stone will produce.

I am wanting a kitchen knife or a pair of knives. I trim/cut chicken and slice vegetables. That is mainly what I will use the knife for. What would you recommend? I gravitate towards a stainless product just because of the lower maintenance factor.

1. Are you right handed?2. What type of knife are you interested in?3. What size knife are you looking for?4. Do you prefer carbon or stainless steel?5. Do you prefer a western handle or a Japanese handle?6. How much did you want to spend?7. Do you know how to sharpen? (Yes Edge Pro)

When you say "trimming" chickens do you include splitting them? If you do, you either need something seriously heavy duty like a "chef de chef," "butcher's knife," cleaver, or -- better yet, use a scissors. Whatever it is, it shouldn't be expensive.

You can certainly joint chicken and handle all your vegetable work with a chef's knife. On the other hand, if you do a LOT of chicken you might want some sort of specialty breaking knife. I use a petty for boning chickens.

I actually use a fairly high-end wa-gyuto for splitting and breaking as well as all veg prep; but it's stupid and YOU shouldn't unless you choose some sort of really tough chef's knife. If there's a take-away there it's the importance of the chef's knife. It should be your primary prep tool, and you should buy something which really suits your needs.

General prep aside, when it comes to "trimming," whether you want to use a chef's knife, a petty, a European style boning or breaking knife, or one of the Japanese boners is a decision you're going to have to make for yourself.

If you're putting together your first set of good knives now, I suggest starting with a gyuto, a petty and a pair of kitchen shears -- since you're going to need them anyway -- and adding a chicken specialist down the line if those don't take care of your needs.

BDL

cptbimes

Post subject: Re: Looking for good knife for breaking down chickens

Posted: Sun Jul 28, 2013 3:46 pm

Joined: Sun Jul 28, 2013 3:42 pmPosts: 2

1. Are you right handed?2. What type of knife are you interested in?3. What size knife are you looking for?4. Do you prefer carbon or stainless steel?5. Do you prefer a western handle or a Japanese handle?6. How much did you want to spend?7. Do you know how to sharpen? (Yes Edge Pro)

1. Right2. Chefs3. Maybe 6" to 8"4. Stainless5. Western6. Maybe $200 total right now (one knife or two total)7. Very comfortable on Edge Pro.

_________________Embracing the silence amid a life and land full of static...

Knife Fanatic

Post subject: Re: Looking for good knife for breaking down chickens

Posted: Mon Jul 29, 2013 11:49 am

Forum Moderator

Joined: Thu Apr 19, 2012 8:34 pmPosts: 1699

I agree, Masamoto VG would be an excellent decision in this case. Working with chickens you will want something a little bit stronger, and this knife fits the bill perfectly IMO. Unless you wanted a specialty dedicated boning knife, this is the way to go.

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